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Author Topic: San Antonio Bakes  (Read 8789 times)

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Offline sk

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Re: San Antonio Bakes
« Reply #100 on: April 28, 2021, 04:21:59 PM »
Good looking pies Dan.  And, quite the dough storage facility!
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Offline Icelandr

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Re: San Antonio Bakes
« Reply #101 on: June 16, 2021, 12:43:02 PM »
Apparently I beat you to 74, not wiser but older today
All the best!
Greg
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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #102 on: June 18, 2021, 09:25:44 PM »
Apparently I beat you to 74, not wiser but older today
All the best!

Happy birthday ICE!!!!! Getting to 74 is better than the alternative.

Offline Jguz

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Re: San Antonio Bakes
« Reply #103 on: September 10, 2021, 01:50:27 PM »
Had another bake using hand mix and result was clearly better than Kitchen Aid mix. These were baked with my Adore due to bad weather and the bakes not quite as even as I would have liked.
1. Diana Margarita
2. Cherry Jones
3. Salami
4. Marinara Piennolo

Wow, these look incredible!  May I ask where you found Piennolo tomatoes in Texas?

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #104 on: September 12, 2021, 09:20:25 PM »
  May I ask where you found Piennolo tomatoes in Texas?

I didn't find them in Texas. Ordered them from Gustiamo to see what they tasted like.

Dan

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Offline ARenko

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Re: San Antonio Bakes
« Reply #105 on: September 28, 2021, 05:56:47 AM »

I didn't find them in Texas. Ordered them from Gustiamo to see what they tasted like.

Dan
Well, how did they taste?  Worth the price?

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #106 on: October 24, 2021, 12:03:02 PM »
Well, how did they taste?  Worth the price?

Interesting taste, not a sweet as I would have expected. Not worth the price to me if I were going to use in any volume. That said I am going to keep a jar of them around to compare to possible substitutes and to use occasionally

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #107 on: December 24, 2021, 09:13:56 AM »
Annual pizza party for son's birthday. First bake in some time
« Last Edit: December 24, 2021, 09:15:47 AM by crawsdaddy »

Offline Arne_Jervell

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Re: San Antonio Bakes
« Reply #108 on: December 24, 2021, 09:17:00 AM »
Annual pizza party for son's birthday. First bake in some time
Wonderful!

Happy birthday to your son. Merry Christmas to you all!

Offline TXCraig1

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Re: San Antonio Bakes
« Reply #109 on: December 24, 2021, 09:56:01 AM »
Awesome.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Icelandr

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Re: San Antonio Bakes
« Reply #110 on: December 24, 2021, 10:31:12 AM »
Great looking Pizza Dan, Merry Christmas from one old guy to another!
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline 02ebz06

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Re: San Antonio Bakes
« Reply #111 on: December 24, 2021, 12:13:09 PM »
Very nice!!!  Love the oven...
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline billg

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Re: San Antonio Bakes
« Reply #112 on: December 24, 2021, 12:24:26 PM »

Offline sk

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Re: San Antonio Bakes
« Reply #113 on: December 28, 2021, 05:20:52 PM »
Looking great Dan.  Nice to see your post.  Happy New Year!!

ps:  my birthday was the 27th.
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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #114 on: January 20, 2022, 05:56:03 PM »
This is what you do in San Antonio when you are bored and waiting out cold front. These were done with my Adore rather than with my woodfired oven, 64% h2o, 1.9% sourdough, 2.8% salt 36 hours in bulk at 66 degrees, balled and placed on wood then. 56 degrees to try to slow fermentation to 12 hours on wood but at 7 hours it was ready. 1 1/2 hours at 72 degrees to warmup. Dough was over fermented by end of bake. The culprit over fermenting was probably to sourdough activity level, I fed it twice a day for a week. I needed to adjust bulk temperature. This is my interpretation of Ice's favorite toppings
--thanks Ice
« Last Edit: January 20, 2022, 06:35:26 PM by crawsdaddy »

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Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #115 on: January 21, 2022, 08:31:41 PM »
The crumb from one of yesterday's pizza

Offline Icelandr

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Re: San Antonio Bakes
« Reply #116 on: January 21, 2022, 10:10:23 PM »
Very Nice! I cannot take credit for the combinations, but have to say I like a dash of color on my pizza! Some of the choices are determined by what is available locally, not perhaps to the extent that Franco Pepe has been able to encourage, but locale can be a positive or negative influence. Having no Italian delis or cheese shops nearby makes a difference.
You pizza looks very good! Interesting I can use my pizza Party during winter fall and spring but not during summer due to fire hazard- where you have you Adore in winter, this year I have the Ooni for summer!

Take care!
« Last Edit: January 21, 2022, 11:27:08 PM by Icelandr »
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline crawsdaddy

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Re: San Antonio Bakes
« Reply #117 on: January 23, 2022, 11:57:14 AM »
Very Nice! I cannot take credit for the combinations, but have to say I like a dash of color on my pizza! Some of the choices are determined by what is available locally, not perhaps to the extent that Franco Pepe has been able to encourage, but locale can be a positive or negative influence. Having no Italian delis or cheese shops nearby makes a difference.
You pizza looks very good! Interesting I can use my pizza Party during winter fall and spring but not during summer due to fire hazard- where you have you Adore in winter, this year I have the Ooni for summer!

Take care!

It is a good combination. Thanks for the tip Ice

Offline Icelandr

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Re: San Antonio Bakes
« Reply #118 on: January 23, 2022, 11:34:56 PM »
Thank you Dan. I am glad it worked out!
I came across a description today of what was a great looking pizza, regrettably translated from Italian to English by machine, showing I suppose that the best pizza may suffer from translation. See below the FaceBook description for a pizza at 50 Kalo, Naples . . . I  am pretty sure Acid Reflux was not part of the planned pizza.  The pizza looks great to me but . . . .  Be careful of my suggestions!
Greg
A very patient wife, PizzaParty 70x70, saputo floor, backup Ooni 16

Offline mmille24

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Re: San Antonio Bakes
« Reply #119 on: January 24, 2022, 07:25:28 PM »
This is what you do in San Antonio when you are bored and waiting out cold front. These were done with my Adore rather than with my woodfired oven, 64% h2o, 1.9% sourdough, 2.8% salt 36 hours in bulk at 66 degrees, balled and placed on wood then. 56 degrees to try to slow fermentation to 12 hours on wood but at 7 hours it was ready. 1 1/2 hours at 72 degrees to warmup. Dough was over fermented by end of bake. The culprit over fermenting was probably to sourdough activity level, I fed it twice a day for a week. I needed to adjust bulk temperature. This is my interpretation of Ice's favorite toppings
--thanks Ice

What kind of rise do you want to see in the Pluviometer before you bake?

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